Pork Tenderloin With Cranberry-Pear Chutney

• 3 green onions, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon pepper
• 1 pork tenderloin (1 pound)
• 1 cup fresh or frozen cranberries, thawed
• 1 cup chopped peeled ripe pear
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons minced fresh mint or 2 teaspoons dried mint

1. In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight.
2. For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature.
3. Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425u0b0 for 25-30 minutes or until a thermometer reads 145u0b0. Let stand for 5 minutes before slicing. Serve with chutney.

green onions, lemon juice, olive oil, honey, lemon zest, garlic, salt, fresh sage, fresh rosemary, pepper, pork tenderloin, frozen cranberries, peeled ripe pear, sugar, water, fresh mint

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-cranberry-pear-chutney/ (may not work)